Mould Meat Brochure vol 2

Ham Meat Brochure vol 3

Product Description

By inoculating fermented sausages with a standardised mould culture you help protect them from contamination by undesirable mycotoxin moulds, yeasts and bacteria. Mold 600 provides a fast growing wild flora of uniform creamy white mould that has a distinctive fresh mushroom flavour.

It is particularly recommended for traditional style salami dried at low temperature and/or low humidity. Other advantages of using Mold-600 are preventing excess surface drying and degrading lactic acid during maturation (curing) that can increase pH and result in less acidity (tangy flavour).

Bactoferm Mold 600 starter culture

By inoculating fermented sausages with a standardised mould culture you help protect them from contamination by undesirable mycotoxin moulds, yeasts and bacteria. Mold 600 provides a fast growing wild flora of uniform creamy white mould that has a distinctive fresh mushroom flavour.

It is particularly recommended for traditional style salami dried at low temperature and/or low humidity. Other advantages of using Mold-600 are preventing excess surface drying and degrading lactic acid during maturation (curing) that can increase pH and result in less acidity (tangy flavour).